There are things you can do in the process that will help. It sounds like you are describing fusel production, not phenols, so I'll just clear that up so if you search for stuff in the future, you'll be on the right track. As you know, higher fermentation temperatures can lead to fusel production, which gives that "hot" alcoholic taste to beer. So you're on the right track, keeping fermentation at the lower end of the recommended range for your yeast is prime. Also, giving the beer time to clean up on the yeast is vital. Leaving it for a month on the yeast cake will help clean up.
You also want to make sure your yeast isn't stressed out. Do this by pitching optimal yeast levels, giving it lots of aeration, you may have to get a pure O2 system if you want to produce award winning high OG recipes.
In your recipe, try to leave some residual sweetness there to counteract the alcohol. Hops also help if they are fruity and there is lots of aroma.